RARE BITES
10 Outlandish Street Foods from Across the Globe
Published on April 4, 2024
Credit: Xiaolong Wong
Ever tasted a witchetty grub in the Australian outback? Or a live octopus mouthful? Well, if you are up for the culinary adventure, we shall embark on one as we explore the eccentric world of street food.
From peculiar flavor combinations to downright unusual ingredients, these bizarre bites from around the globe prove that when it comes to satisfying our taste buds, there are no boundaries.
Balut - Philippines
Credit: Rebekah Howell
A street food that is bound to raise some eyebrows, balut is a fertilized duck embryo boiled and enjoyed with a pinch of salt. The dish, often sold by street vendors at night, particularly in the Philippines, Cambodia, and Vietnam, is not only a protein-packed snack but also a cultural delicacy with a devoted fan base.
Sannakji - South Korea
Credit: Maciej Gerszewski
Daredevils in South Korea might indulge in sannakji (also styled san-nakji), a live octopus sashimi. As the tiny octopus is sometimes swallowed whole, the wriggling tentacles provide an unusual sensory experience, as diners grapple with the dish's subtle yet distinct flavor. If you are up to the challenge, chew cautiously, as the still working suction cups of the octopus can cling to the inside of your mouth!
Haggis Pakora - Scotland
Credit: Andreas Haslinger
A fusion that defies tradition, haggis pakora combines the Scottish staple haggis (sheep's heart, liver, and lungs) with the Indian delight of deep-fried pakoras (vegetables seasoned in gram flour batter). The result is a wonderfully spicy, eclectic street snack that marries two distant culinary worlds. Talk about globalization, right?
Fried Tarantulas - Cambodia
Credit: Damon On Road
For the brave-hearted foodies, Cambodia offers a peculiarly crunchy delicacy—fried tarantulas. Seasoned and deep-fried until crispy, these arachnids are a very popular street food, believed to be rich in protein and even a cure for back pain, according to local folklore. While it is not clear how the practice started, some believe that Cambodians began to eat spiders out of desperation during a great famine.
Stinky Tofu - China
Credit: Yu Jinyang
Ever forgotten a piece of tofu for months in the back of your fridge? If that’s the case, the pungent aroma of this Chinese delicacy might bring you bad memories. But don’t let that deter you from experiencing this traditional dish! Fermented to perfection, stinky tofu's unique odor contrasts with its delicious taste. Often served deep-fried as a side dish or directly in soups, it's a staple for daring food enthusiasts. Just don’t try making some at home, or you might end up with food poisoning.
Khash - Middle East and Central Asia
Credit: Xinyi W.
Khash is a warming, yet peculiar, dish made from boiled cow or sheep's hooves. Typically enjoyed in the winter months, this gelatinous soup-like concoction is believed to have medicinal properties, and it is often accompanied by wine. It's an acquired taste, but it might prove refreshing for those seeking unique new flavors.
Rocky Mountain Oysters - USA
Credit: Devin Lyster
Hailing from the American West, the deceptively named Rocky Mountain Oysters are not seafood of any kind—much less oysters—but rather deep-fried bull testicles. Often served as an appetizer, with a side of hot sauce, these mountain "oysters" are a testament to the inventive ways people have to make use of every part of an animal.
Ant Brood Tacos - Mexico
Credit: Salmen Bejaoui
Tired of conventional tacos? Mexico has an adventurous alternative for you—ant brood tacos. In some regions of Mexico, ant larvae are harvested directly from their nests, to be then cooked and served in tortillas. The prepared larvae, a dish in itself called escamoles, reportedly has a nutty flavor with a hint of citrus, with some calling it Mexican caviar. If you are willing to stomach the first impression, it is a true delicacy for anyone seeking exotic tastes.
Fugu - Japan
Credit: Stelio Puccinelli
Fugu, a type of pufferfish, is a Japanese delicacy that comes with a twist—it's lethally poisonous if not prepared correctly. Licensed chefs meticulously remove the toxic parts, leaving behind a unique and potentially dangerous dish that's highly sought after by thrill-seeking foodies. The dish has been prepared in Japan for centuries, and for those who have tasted it, it is said to be worthy of death.
Witchetty Grub - Australia
Credit: Robert Gunnarsson
Aboriginal Australians have long embraced witchetty grub as a traditional food source. Eaten raw or lightly cooked, these large wood-boring larvae are rich in protein and have a nutty taste, similar to almonds. When cooked, they become crispy with a soft inside and a texture similar to a fried egg. Although this dish might not look very inviting, if you happen to visit the Down Under, give it a try! You might be in for a pleasant surprise.
